Perk up pork with a jazzy corn topper. Dinner's ready in less than 30 minutes.
Pork Chops with Green Chile Corn
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 10
Ingredients
- 1 tablespoon vegetable oil
- 4 bone-in pork loin chops, 3/4 inch thick (about 1 1/2 lb)
- 1/2 teaspoon seasoned salt
- 1/2 cup chopped red onion
- 1 1/2 cups frozen corn
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme leaves
- 1 medium tomato, seeded, chopped (3/4 cup)
Instructions
-
Step1In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle pork chops with seasoned salt. Cook pork in oil 3 to 4 minutes or until brown on both sides. Remove pork from skillet.
-
Step2Add onion, corn and chiles to skillet. Cook 2 to 3 minutes over medium heat, stirring occasionally, just until mixture is thoroughly heated.
-
Step3Stir in water, Worcestershire sauce and thyme. Place pork in skillet, pressing into vegetable mixture. Cover; cook 10 to 15 minutes, turning pork and stirring vegetables occasionally, until pork is no longer pink and meat thermometer inserted in center reads 160°F.
-
Step4Remove pork from skillet. Stir tomato into corn mixture; cook and stir 1 minute. Serve corn mixture with pork.
Nutrition
300
Calories
13g
Total Fat
28g
Protein
17g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 25%
- Sodium
- 390mg
- 16%
- Potassium
- 650mg
- 19%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 5g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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